High Protein Bacalao a la Vizcaina (Guatemalan Salt Cod in Batter)

This High Protein Bacalao a la Vizcaina (Guatemalan Salt Cod in Batter) is a rich, deeply traditional dish that has been feeding families across Latin America for generations, and this version delivers over 22 grams of protein per serving. I first made this for Easter when my teenagers challenged me to cook something “actually from our roots,” and it passed every single test they threw at it.

My mom used to start soaking the cod three days before Easter Sunday, and that ritual alone told you something important was coming. This Guatemalan-style Bacalao a la Vizcaina layers golden batter-fried salt cod into a slowly simmered tomato sauce with green olives, tender potatoes, and creamy cannellini beans that absorb every drop of flavor. The batter is the same one used for chile rellenos, light, airy, and golden, and once you master it you will use it for everything.

Ingredients for High Protein Bacalao a la Vizcaina

For the Salt Cod:

• 1 large piece dried salt cod (soaked for 3 days, see notes) I always buy the thickest center-cut piece I can find for the best texture after soaking
• 3 large eggs, separated I use 3 instead of the traditional 2 to add extra protein to the batter with no change to the flavor
• 4 tbsp all-purpose white flour, divided (2 tbsp for dusting the cod, 2 tbsp for the batter)
• 1/8 tsp achiote
• Black pepper to taste
• 5 tbsp vegetable oil (for frying)

For the Tomato Sauce:

• 1 medium raw onion, chopped
• 1 clove garlic, peeled
• 2 cups fresh Roma tomatoes, peeled my preference is Roma for low moisture and rich concentrated flavor, though canned tomatoes work perfectly
• 1 tbsp vegetable oil
• 1 bay leaf
• 1/4 tsp achiote
• 1/8 tsp dried thyme
• 1/8 tsp Espelette pepper (or substitute cayenne, Aleppo pepper, or hot paprika)
• Salt and pepper to taste

For the Dish:

• 4 medium potatoes, chopped and boiled until just fork-tender in my experience, slightly undercooking them here prevents mushiness during the final simmer
• 1 can (15 oz) white cannellini beans, drained and rinsed the protein-boosting addition that blends into this dish so naturally you would think it was always there
• 1/2 cup green pitted olives
• 1 handful fresh parsley, chopped (for garnish)

Step-by-Step Instructions

Step 1: Three days before cooking, place the whole piece of salt cod in a large bowl of cold water. Keep it refrigerated, fully submerged, and change the water every 24 hours. This removes excess salt and rehydrates the fish. Skipping or shortening this step will make the dish far too salty and the texture will suffer.

Step 2: On cooking day, start your tomato sauce first. Blend the chopped onion, garlic, peeled tomatoes, and a small splash of water until completely smooth. Heat 1 tbsp of vegetable oil in a large skillet over medium heat, pour in the blended tomato mixture, and add the bay leaf, thyme, Espelette pepper, achiote, salt, and pepper. Let this simmer gently on low the entire time you prepare and fry the cod. Do not rush this step.

Step 3: Drain, rinse, and pat the soaked cod thoroughly dry with paper towels. This is the step most people skip, and it is the reason batter slides off. Cut the cod into roughly 3×3 inch pieces and trim away any visible bones. Dust each piece with 2 tbsp of flour and a crack of black pepper.

Step 4: Separate the eggs. In one clean bowl, beat the egg whites until stiff peaks form. In a second bowl, beat the yolks until smooth and creamy. Combine both with the remaining 2 tbsp of flour, achiote, and black pepper. Beat together for 1 to 2 minutes until uniform and lightly airy. Use this batter immediately. If you walk away and come back, it will have separated and gone flat.

Step 5: Heat 5 tbsp of vegetable oil in a wide frying pan over medium-high heat. Working quickly, dip each piece of cod into the batter, letting the excess drip off briefly, then lower it into the hot oil. Fry for about 3 minutes per batch, turning once, until golden brown on all sides. Remove and drain on paper towels. Repeat until every piece is fried.

Step 6: Gently nestle the fried cod pieces into the simmering tomato sauce. Add the cooked potatoes, drained cannellini beans, and green olives. Stir carefully to avoid breaking the battered cod. Cover the skillet and heat everything through on medium heat for 5 to 10 minutes.

Step 7: Remove the bay leaf, sprinkle generously with fresh chopped parsley, and serve immediately while the batter still has some texture.

What to Serve with High Protein Bacalao a la Vizcaina

This dish is bold, savory, and rich, so the best sides bring something light, fresh, or starchy to balance it out. Here are my favorite pairings that work beautifully for Easter and everyday family dinners alike.

Arroz Verde (Spinach Rice Pilaf): This is the most traditional pairing and the one my family expects every time. A light herby spinach rice lets the bacalao take center stage without competing. It absorbs a little of the tomato sauce beautifully when served alongside.

Tuna and White Bean Salad with Lemon Vinaigrette: If you want to keep the protein high across the whole meal, this bright lemony salad pairs perfectly with the rich tomato flavors in this dish and adds a fresh contrast that cuts through the richness of the battered cod.

Sun-Dried Tomato Cannellini Bean Salad: A hearty bean salad with Mediterranean depth that complements the cannellini beans already in the bacalao. The sun-dried tomatoes echo the sauce flavors while adding a pleasant chewiness to your plate.

Mediterranean Bean Salad with Feta: The cool, tangy feta and crisp vegetables in this salad provide a refreshing contrast to the warm, savory fish. A natural fit for an Easter table where you want color and freshness alongside a rich main.

Roasted Carrot and Chickpea Bowl: Roasted carrots and chickpeas bring earthy sweetness and additional plant protein to the table. This side rounds out the nutrition of the meal and pairs beautifully with the tomato and olive flavors of the sauce.

Warm Corn Tortillas or Crusty Bread: Nothing beats a warm tortilla or slice of country bread for scooping up the tomato sauce, beans, and potatoes left on your plate. My family never lets a drop go to waste.

Simple Green Salad with Lime Dressing: A crisp green salad dressed with fresh lime juice, olive oil, and a pinch of salt cuts through the richness of the battered fish and refreshes your palate between bites.

Storage and Serving Tips

Store leftover High Protein Bacalao a la Vizcaina in an airtight container in the refrigerator for up to 2 days. The tomato sauce can be made one full day in advance and stored separately in the refrigerator for up to 3 days, which makes cooking day significantly faster.

To reheat, warm gently in a covered skillet over medium-low heat. Add a small splash of water if the sauce has thickened too much overnight. I recommend stovetop reheating over the microwave whenever possible since it keeps the cod texture far better.

Pro tip: The cannellini beans only deepen in flavor after sitting overnight in the sauce, making your next-day leftovers genuinely delicious rather than just tolerable.

Conclusion

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High Protein Bacalao a la Vizcaina (Guatemalan Salt Cod in Batter)

A protein-boosted take on traditional Guatemalan-style Bacalao a la Vizcaina. Batter-fried salt cod simmered in a rich tomato, olive, and white bean sauce with fork-tender potatoes. Deeply flavorful, over 22g protein per serving, and rooted in Latin American Easter tradition.

Course Dinner, Main Course

Cuisine Guatemalan, Latin American

Keyword bacalao recipe, batter fried salt cod, Guatemalan salt cod, High Protein Bacalao a la Vizcaina, high protein fish dinner, Latin American Easter recipe

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Soaking Time (3 days, not included in prep or cook time) 3 days days

Total Time 1 hour hour

Servings 4 portions

Calories 430kcal

Equipment

• Blender or food processor
• Large skillet
• Electric mixer or hand whisk
• Paper towels
• Wide frying pan

Ingredients

• 1 large piece dried salt cod thick center-cut preferred, soaked for 3 days with daily water changes, refrigerated throughout
• 3 large eggs separated into whites and yolks
• 4 tbsp all-purpose white flour divided: 2 tbsp for dusting cod, 2 tbsp for batter
• 0.375 tsp achiote divided: 1/8 tsp for batter, 1/4 tsp for tomato sauce
• black pepper to taste
• 5 tbsp vegetable oil for frying cod
• 1 medium raw onion chopped
• 1 clove garlic peeled
• 2 cups fresh Roma tomatoes peeled, or substitute one 14 oz can of crushed tomatoes
• 1 tbsp vegetable oil for tomato sauce
• 1 bay leaf
• 0.125 tsp dried thyme
• 0.125 tsp Espelette pepper or substitute cayenne, Aleppo pepper, or hot paprika
• salt and black pepper to taste for the sauce
• 4 medium potatoes chopped and boiled until just fork-tender, do not overcook
• 15 oz canned white cannellini beans drained and rinsed well
• 0.5 cup green pitted olives
• 1 handful fresh parsley chopped, for garnish

Instructions

• Three days before cooking, submerge the whole piece of salt cod in a large bowl of cold water. Keep refrigerated and change the water every 24 hours to remove excess salt and rehydrate the fish properly. Do not shorten this step.
• On cooking day, blend the chopped onion, garlic, peeled tomatoes, and a splash of water until completely smooth. Heat 1 tbsp vegetable oil in a large skillet over medium heat. Pour in the blended tomato mixture and add the bay leaf, thyme, Espelette pepper, achiote, salt, and black pepper. Simmer on low the entire time you prepare and fry the cod.
• Drain, rinse, and pat the soaked cod very dry with paper towels. Cut into roughly 3×3 inch pieces and trim away any visible bones. Dust each piece with 2 tbsp of flour and a crack of black pepper.
• Separate the eggs. Beat egg whites in one clean bowl until stiff peaks form. Beat yolks in a second bowl until smooth and creamy. Combine both with the remaining 2 tbsp of flour, achiote, and black pepper. Beat for 1 to 2 minutes until uniform and lightly airy. Use immediately as the batter separates quickly if left to sit.
• Heat 5 tbsp vegetable oil in a wide frying pan over medium-high heat. Dip each piece of cod into the batter, let excess drip off briefly, and lower into the hot oil. Fry about 3 minutes per batch, turning once, until golden brown on all sides. Remove and drain on paper towels. Repeat until all pieces are fried.
• Gently nestle the fried cod pieces into the simmering tomato sauce. Add the cooked potatoes, drained cannellini beans, and green olives. Stir carefully to avoid breaking the battered cod. Cover and heat through on medium heat for 5 to 10 minutes.
• Remove the bay leaf. Sprinkle generously with fresh chopped parsley and serve immediately while the batter still has texture.

Notes

Salt cod must soak for 3 full days with daily water changes. This step is non-negotiable for proper flavor and texture. Pat the cod very dry before flouring and battering for best adhesion. Use the egg batter immediately after mixing or it will separate and lose volume. The tomato sauce can be made one day ahead and refrigerated. Cannellini beans deepen in flavor overnight, making leftovers excellent the next day. Store finished dish in the refrigerator for up to 2 days.